Only the orange potatoes so far, thought I’ve seen the purples ones at the shops.
Are those any good ?
I really like them, they tend to taste a little nuttier
Sweet potatoes are orange, the other coloured root vegetables are yams. My favourites are the red skin/yellow meat variety grown in California. I bake them on the grill (top closed) at 400F and rotate them every 10 to 15 minutes until a sharp knife can be pushed through with a slight amount of resistance. Let them cool and then peel off the skin (it should virtually fall off).
We’ve been airfrying them lately.
I bake, broil, air fry, hash, fondant, stew, etc.
Sweet Potatoes are excellent recovery food. Plenty of options above have been mentioned. I normally peel, dip in olive oil, salt then roast for 80mins at 200C and have a heap always on hand. The best bit is if you let them cool in the fridge especially overnight then just heat them up a large portion of the starch in them becomes resistant starch. RS is a pre-biotic and feed good gut bacteria and also kill off pathogens.
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Cooking the sweet potatoes at a lower temperature for longer will result in a sweeter potatoe.
Approximately 325-350 degree oven for 1.5 - 2 hours.
The starches convert into sugars in a narrow temperature range, so if you bring the potato up through that temperature range slower it results in greater overall conversion of starches to sugars and a sweeter, moister cooked sweet potato. Also you should experiment with different varieties. There are so many other delicious potatoes other than your standard grocery store orange “garnet” sweet potato. Personally the Japanese white fleshed purple skinned potatoes are my favorites.
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Thanks for all the awesome comments on this thread. Opened up a new world of cooking sweet potatoes for me.
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The Murasaki and the Stokes are both sweet potatoes. The Murasaki is one that’s purple on the outside, yellow on the inside, and commonly found in US grocery stores. The Stokes is a purple-fleshed sweet potato.
There are also purple-fleshed yams.
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One thing is for sure. They all taste good!
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Yup can’t beat a simple batch of sweet taters 
anyone else also enjoy the hot toffee like syrup that oozes out on the tray?! 
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Wash a peel the skins into strips. Oil & salt (or mixed herbs) and cook for 10min until crunchy.
Cube the rest of the potato, steam (or microwave) then place in a pan with coconut oil/salt and cook on low heat until crispy.
The skin is the best part!
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INSTAPOT! 22 minutes in Apple Juice. They are SPECTACULAR.
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this lentil recipe my sister gave me is excellent. She added extra notes at the end which you should make sure to follow (has the sweet potatoes and extra spices).
I make it in the instant pot, i’ll saute the onions/garlic in the pot fist and then pressure cook everything on high for ~30 min. pretty sure she just makes it on the stove in a pot. Red Lentil Soup With Lemon Recipe - Plus Sweet Potatoes.pdf (101.7 KB)
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My preferred method
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Yakimo yakiimo - Google Search
The recipes make this sound like a regular baked sweet potato, am I missing something? Is it more about how or where you eat it after it’s cooked?
Heat the oven to 350°F. Scrub your sweet potatoes and dry well. Place the potatoes directly on the rack (put a tray or some foil underneath to catch any potential drips) and bake until very tender and cooked through, about 1 hour and 15 minutes.
Nah that’s basically what it is.
A bit of a smothering of butter makes it perfect.
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oh boi… this is strange!!!